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Very good. My salmon skin didn't crisp up and I was worried about overcooking it so I didn't leave it in for longer. Maybe 5-6 inches is a bit far from the flame? I can see how it would benefit from a longer marinating time, though it's not necessary. I marinated for about 2-3 hours and the flavor, while noticeable, was very subtle. The rest of the vinegar dressing from the cucumber-daikon combo was great served over the white rice, as some other reviewers suggested.

tastysausagerecipe from Brooklyn, NY /

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Made this with live brown-rice miso, grilled on a charcoal fire, and I swear it was the best fish I've ever had.

scr96 from Washington, DC /

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I used to make this recipe regularly around the time it was originally published. And then we moved overseas and could not find miso so it dropped from our regular rotation. After an inspired moment yesterday, my husband and I remembered this recipe and thought we would try it again with a salmon steak on the grill. It was just as good (if not better) than we remembered! It is now back on the top of the list. (Note, it is also a really forgiving recipe - super easy to put together. And when I did not have any rice wine vinegar, I used balsamic and it was absolutely delicious).

agasque from Washington, DC /

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This was insanely easy to make and absolutely delicious. Better than if not on par with a gourmet meal at a nice restaurant. I paired this salmon w/ a mango/cucumber/jalepeno relish and it was very nice. Def give this recipe a go and it is bound to be on your weekly rotation....

anni621 from NJ /

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great recipe for
miso salmon. no
adjustments made
except for
marinating
overnight. there was
enough flavor and
sauce for this
salmon. it's not
suppsoed to be
exceptionally heavy.